Wednesday, March 10, 2010

Fig and Walnut Pasta

The Chef: Elizabeth

The Menu: A hearty pasta doused in cashew cream, chopped walnuts and figs, salt, and a touch of nutmeg. To add to the carby goodness of the main course, Elizabeth prepared a panzanella-style salad of bread, avocado, and cherry tomatoes. Carbs on carbs? It appears we've answered the "to eat or not to eat" question from yesterday.

The Goods: The main course here was inspired by a meal Elizabeth made way back during cookbook week when we tried recipes from 1,000 Vegan Recipes by one of our fantastic columnists, Robin Robertson. This is the best kind of recipe: the kind that you make one time and can then improvise for years to come. And yes, we could totally eat this pasta every day. Remember, we'll be eating in LA this Friday and Saturday and reporting live from Expo West!